Light and delicate: Italian Savoiardi finger biscuits

I wanted to make these for ages. I have always bought Italian Savoiardi biscuits which are chunky finger biscuits to be eaten on its own or used to make delicious desserts like Tiramisu'.

I was pleasantly surprised by how different they were compared to the shop bought ones: a different biscuit all together.

You need to whisk the eggs well in order to get lots of air inside the mixture: this will make them soft and light. To get those sugary pearls typical of these biscuits, just before baking them dust them twice with icing sugar.

I would definitely make them again especially if I have friends around for a cuppa: they can be dipped nicely into your tea 😉